Makes 24 crab cakes
1/3 cup mayonnaise
1 large egg yolk
1/2 teaspoon dry mustard
1 to 2 teaspoons freshly squeezed lemon juice
1/2 teaspoon lemon zest
11/2 cups panko (Japanese flaked bread crumbs)
1 tablespoon chives, minced
1 pound jumbo lump crabmeat, picked over to remove shells
Kosher salt, to taste
Freshly ground white pepper, to taste
White cake glitter, for decoration (Wilton brand is recommended)
1. In a medium bowl, whisk together mayonnaise, egg yolk, mustard, lemon juice, lemon zest, 1/4 cup panko and chives. Stir in crabmeat and add salt and pepper, mixing gently but thoroughly.
2. Cover crab mixture with plastic wrap, and chill in refrigerator at least 1 hour and up to 24 hours.
3. Preheat oven to 350 degrees. Use a 1 1/2-inch scoop to form mixture into balls. Roll balls in remaining panko and place on parchment-lined cookie sheet.
4. Bake 15 to 20 minutes or until golden brown. Sprinkle with white cake glitter and serve hot.
|  | Photo by Werner Segarra
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